Sweetened Whipped Cream
You can easily make this a day ahead of time. Just be sure to mix it a little less than normal, to where peaks are just starting to form. Then right before serving, use a whisk or a hand mixer to incorporate some air back into it. I always make a lot of whipped cream. Everyone loves it, but it’s also a decadent substitute for half and half in your coffee during the holidays.
Another thing you can do with this whipped cream is flavor it according to what you’re serving. You could add a pinch of cinnamon if you want. You could use any other flavored extract or liqueur to this instead of vanilla in equal amounts (coffee liqueur for something chocolate, banana liqueur for banana pudding). Just play around and have fun!
Total Time: 10 minutes
Difficulty Level: Easy
2 cups of very cold heavy whipping cream
5 tablespoons of confectioner’s sugar (powdered sugar)
2 teaspoons of vanilla extract
- Pour the whipping cream to the bowl of a stand mixer fitted with a whisk attachment.
- Start it on low, and move it up, one by one, to high speed.
- As it starts to thicken, add the confectioner’s sugar and vanilla.
- Continue to whip just for another minute or so until peaks have formed, but do not over-whip. (If you are making this ahead of time, only whip it for 30 seconds instead of an a whole minute).